Wednesday, March 31, 2010

earthy little spring supper

If you love eggs and mushroom, like I do, you're gonna love this earthy little spring supper. The two different preparations of the mushrooms creates two delicious flavors and textures. This recipe serves four, but can easily be cut down for a single serving. This is a wonderful vegetarian dish, and is very economical, as well. Plus, it's easy peasy to make.

Preheat oven to 450 with racks in the upper and lower thirds. Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 tsp salt and 1/2 tsp pepper, then spread evenly in 2 large 4 sided sheet pans. Roast, stirring occasionally, until all of liquid has evaporated and mushrooms are golden and crisp. 30 to 40 minutes. Meanwhile, cut remaining mushrooms into 1/2 inch wedges. Finely chop parsley with garlic. Heat remaining Tbsp oil in a heavy 12 inch skillet over medium high heat until it shimmers, then saute mushroom wedges with 1/4 tsp each of salt and pepper for 1 minute. Add vinegar and saute 1 minute. Stir in parsley mixture and butter, and saute until butter has melted. Remove from heat and keep warm, covered.

Poach eggs while mushrooms roast:

Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

To serve:

Stir together mushrooms and 1/4 tsp toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with slotted spoon and transfer to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin.

Sue, I'm sure quite a few of the Gourmet recipes are online. Let me know what you come up with. Not only were the recipes delicious, I loved the whole artistic style of the magazine. Wonderful tableware and settings!

Willow, Your blog looks lovely, but I can't open it from Blogger these days. I had to get here via typing your blog address into my browser, and even at that it took a LONG time to load. I'm sure the fault is mine - ancient computer, etc... but I do miss reading your posts.

willow - i'm in food withdrawal just getting back form a seminar where everything was prepared and done for me. oh my. the life i was meant to live. this peaks - sings to me even!!! oh i love mushrooms - i'm alone inthis house in that respect. they are such a gift!!! the photograph here . . the recipe... oh willow. you are so special!! steven

I just bought that big jar of dried mixed mushrooms that Costco sells and was wondering what will I do with so many mushrooms. Now I have one really great use for them. I hope they all taste good with eggs since there is such a variety. Or I will go through and only pull out the white ones, nah, just try them all. Great for spaghetti and steaks and soup. Truly had never thought of eggs. Thank you.

R.A.D. Stainforth reads my poems

I pledge to read the printed word

I adore the scent of old paper in secondhand bookshops, the
dance of words on a page, gathering odd things like a magpie, fresh flowers, woolly socks, keeping company with art, the thrill of film, and
concocting an occasional culinary delight for the people I love.